Cream of Tomato Soup
1 onion, finely diced
1/4 cup + 1 tablespoon Bragg Liquid Aminos or soy sauce
5 - 8 ounce cans tomato sauce
10 cups original flavored rice milk (I use Rice Dream)
1 - 15 ounce can diced tomatoes, drained
Cream from one 13 ounce can coconut milk (see below for further direction)
Onion powder, to taste
Celtic sea salt, to taste
1) Saute the onion in the soy sauce until it's soft. Add the rest of the ingredients and heat through. The coconut cream will melt as the soup heats up.
The recipe calls for the cream of one can of coconut milk. The cream is the shortening-like fat that rises to the top of a can of coconut milk. Avoid buying the cheaper brands of coconut milk because the cream is for some reason mixed in with the milk--Thai Kitchen is a good brand to buy. You could possibly use more, depending on how creamy you want the soup to taste. I've found that one can works great, though.
This soup is probably the best tomato soup I've ever had. It really does taste like CREAM of tomato soup because of the coconut cream. It's amazing with a grilled Daiya "cheese" sandwich (if you don't know about Daiya, you need to Google it like right now). A friend of mine who is not a vegan suggested using cream cheese, or in our case vegan cream cheese, instead of coconut milk--he has apparently made tomato soup with cream cheese for years. I'm not sure how vegan cream cheese would taste in this soup recipe, but it's a suggestion if you're not keen to use coconut cream.
Source of recipe: Modified from recipe at http://www.fatfree.com/recipes/soups/cream-tomato-soup